Cranberry sauce with agave

The holidays present a unique challenge for eaters like us, don't they? How in the world do you recreate pumpkin pie without using condensed milk and flour; stuffing without bread crumbs; or cranberry sauce without gobs of sugar?!

Leave it to my man—he tracked down an irresistible cranberry sauce that not only impressed me, but also had the "normal eaters" in my family raving. Thanks to Amy's Food Room for this keeper!

Cranberry Sauce with Agave

makes 2 cups

Ingredients

1 12 ounce bag fresh, whole cranberries

2/3 cup agave nectar

1/3 cup orange juice

1 cinnamon stick (2 - 3 inches)

6 black peppercorns

4 whole cloves

3 whole allspice

Directions

1. Rinse cranberries and put in medium saucepan. Add agave nectar, orange juice, and cinnamon stick.

2. Place peppercorns, cloves and allspice in a small square of cheesecloth, bundle it up and tie securely with kitchen twine. Trim excess cheesecloth and add bundle to pan of cranberries.

3. Bring cranberry mixture to a boil, reduce heat to a low simmer and cook, stirring often for 15-20 minutes, until cranberries have broken down and mixture is syrupy.

4. Remove and discard cinnamon stick and peppercorn bag. Store cranberry sauce in refrigerator until ready to serve.